Zobrazeno 1 - 10
of 45
pro vyhledávání: '"N. A. Botsoglou"'
Autor:
Dimitrios J. Fletouris, Ioannis Ambrosiadis, E. Botsoglou, Alexander Govaris, N. A. Botsoglou
Publikováno v:
Meat Science. 98:150-157
Our previous study has demonstrated the protective effects of olive leaf extracts on the oxidation of pork patties from n-3 fatty acid-enriched meat during refrigerated storage. The target of the present study was to examine these effects during froz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fdc0a731c8f086b677df54b5e7d001c
https://doi.org/10.1016/j.meatsci.2014.05.015
https://doi.org/10.1016/j.meatsci.2014.05.015
Publikováno v:
Food Chemistry. 134:1059-1068
The antioxidant potential of dietary olive leaves or α-tocopheryl acetate supplementation on lipid oxidation of refrigerated stored hen eggs enriched with very long-chain n-3 fatty acids, was investigated. Ninety-six brown Lohmann laying hens, were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5700db698d9b0e2e27f3a2a3e2fc7cd6
https://doi.org/10.1016/j.foodchem.2012.03.014
https://doi.org/10.1016/j.foodchem.2012.03.014
Publikováno v:
British Poultry Science. 53:508-519
1. The aim of this study was to evaluate the effect of supplementation of the layer diet with olive leaves (Olea europea L.) on lipid oxidation and fatty acid profile of α-linolenic acid enriched eggs during refrigerated storage, and to compare this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e77cf03cfe6b4a3ac8f177a035652665
https://doi.org/10.1080/00071668.2012.720672
https://doi.org/10.1080/00071668.2012.720672
Publikováno v:
British Poultry Science. 51:760-768
1. The aim of this study was to evaluate the inhibitory potential of feed supplementation with olive leaves, oregano and/or α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage. 2. A total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3aa9f892b7ea26e215b9020106a1eca2
https://doi.org/10.1080/00071668.2010.532771
https://doi.org/10.1080/00071668.2010.532771
Publikováno v:
Food Chemistry. 121:17-22
Thirty turkeys were allocated to five groups of six birds each. One group that served as control was fed a basal diet, while the others were fed diets supplemented with olive leaves at 5 or 10 g/kg, or α-tocopheryl acetate at 150 or 300 mg/kg. Follo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15f15e9d6ebf768f0f4afb034c821bdf
https://doi.org/10.1016/j.foodchem.2009.11.083
https://doi.org/10.1016/j.foodchem.2009.11.083
Autor:
Evropi Botsoglou, Ioannis Zervos, Maria Tsantarliotou, N. A. Botsoglou, Paschalina Chatzopoulou, Ioannis Taitzoglou
Publikováno v:
Food and Chemical Toxicology. 48:944-950
In this study, 24 Wistar rats were allocated to 4 groups of 6 animals each. Groups 1 and 2 were fed a basal diet, while groups 3 and 4 were fed the basal diet supplemented further with ground rosemary at 1% level. Following 6-weeks feeding, groups 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::009568be5fdff6068fbfffc8b76ed5bd
https://doi.org/10.1016/j.fct.2010.01.004
https://doi.org/10.1016/j.fct.2010.01.004
Autor:
A. Kokoli, Ioannis Taitzoglou, Efterpi Christaki, Evropi Botsoglou, Efstathios Nikolaidis, N. A. Botsoglou, Ioannis Zervos
Publikováno v:
Journal of the Science of Food and Agriculture. 89:1397-1406
BACKGROUND: This study was performed on female Wistar rats allocated to eight groups of six animals each. Groups 1 and 2 were fed the basal diet, groups 3 and 4 were fed the basal diet supplemented with ground oregano at 20 g kg−1 level, groups 5 a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7be692752f27e9ccba09887511ef269c
https://doi.org/10.1002/jsfa.3601
https://doi.org/10.1002/jsfa.3601
Autor:
Evropi Botsoglou, N. A. Botsoglou, Ioannis Taitzoglou, Sophia Lavrentiadou, N. Roubies, A. Kokoli
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:6287-6293
This study aimed at evaluating the protective effect of long-term dietary oregano on the alleviation of carbon tetrachloride-induced oxidative stress in rats. Twenty-four female Wistar rats were allocated to four groups of six animals each. Groups 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a2940365ed47d32bdaf3d0c2e2a8558
https://doi.org/10.1021/jf8003652
https://doi.org/10.1021/jf8003652
Autor:
N. A. Botsoglou, N. Roubies
Publikováno v:
Journal of Liquid Chromatography & Related Technologies. 31:1511-1522
A liquid chromatographic method is described for the determination of taurine‐conjugated cholic, deoxycholic, chenodeoxycholic, and lithocholic acids in dog serum. Samples are mixed with aqueous formic acid, cleaned‐up by solid phase extraction,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33e878a84c138b34e489acba03ee0aee
https://doi.org/10.1080/10826070802039572
https://doi.org/10.1080/10826070802039572
Publikováno v:
Food Microbiology. 25:120-127
The antimicrobial effect of thyme essential oil (EO) at 0.3%, 0.6%, or 0.9%, nisin at 500 or 1000IU/g, and their combination against Listeria monocytogenes was examined in both tryptic soy broth (TSB) and minced beef meat. Thyme EO at 0.3% possessed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3b2fcc6e01e923a83b4f70ea7ae74a9
https://doi.org/10.1016/j.fm.2007.07.002
https://doi.org/10.1016/j.fm.2007.07.002